The Surprising Solution for Making Döner Kebab Meat at Home
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- čas přidán 6. 08. 2024
- It's tricky to get Döner Kebab right at home, especially the meat. But there's a trick. Head to www.squarespace.com/andong to save 10% off your first purchase of a website or domain using code ANDONG.
This is Part 3 of a series on a Döner Kebab recipe, optimized for the average home kitchen.
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► Döner Kebab marinade 🥙
to 400g yoghurt:
1 Tbsp paprika powder
1 Tbsp paprika flakes
1,5 Tbsp dried oregano
2 tsp dried thyme
2 tsp dried basil
1 tsp dried rosemary
1 tsp dried marjory
salt to taste, around 1 Tbsp
good for about 700g of meat
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Food is so powerful in bringing cultures together - something I learned when I lived in China. So let's travel, eat, cook, and learn from each other! I am a filmmaker from Berlin, Germany and make weekly videos about cooking and food culture.
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Here's a tip for anyone who will make this recipe: If you wanna make it more accurate and more Döner Kebab-like, grate an onion and add its juice to the marinade. It will make the marinade more acidic and tenderize the meat. I learned this from the Döner Kebab makers from Turkey, and believe me, it will make an awesome difference.
Do you add the actual onion or just the juice? Or both?
@@ecvjtv2778 you can add both, most of the recipes recommend to use onion juice only but nothing wrong to add both I think
@@berdansargol1577 Ah I see. Cheers for the quick reply!
Acidity doesn't tenderize meat, in fact, it can chemically cook the proteins if you marinate for too long. Onions contain enzymes(mostly protease I believe) that do tenderize the meat though and they taste great! It's the same concept as the Japanese dish Chaliapin Steak, where a cut of beef is covered in chopped onions to tenderize it.
Lots of plants contain meat tenderizing enzymes, most famously pineapple and papaya, and can be used for the same purpose to great effect, just with a different flavour profile.
@@DamnZodiak heat would then denature and cold would slow down the process?
An der Aussprache von "Döner Kebab" hört man eindeutig, dass du ein deutscher seien musst😂😂
4:10 ...
An deiner Rechtschreibung sieht man eindeutig, dass du ein dummer Deutscher sein musst.
@@reallifefrankenstein Hab ihm gegenüber nichts schlimmes geschrieben und du kommst gleich so. Geh mal zurück in deine Troll-Ecke du Germanistikstudent.
@maxx nimzz haha alles gut kein Stress
Vorallem an PAPRIKA :D
I was like "this guy's umlaut pronunciation is on point, I wonder where he's from" oh... Berlin, that explains it.
I feel I finally found someone as obsessed with doner meat as me.
Me to
Having moved to the US, where it is impossible to find Doener, I wish I could like this video twice! Thank you! This is fantastic!
Kotti Berliner Döner Kebap in NY
So glad to hear that! Döner fans in withdrawal are exactly my target audience :) Hope it statisfies your craving!
My Name Is Andong Update for anyone considering trying this recipe - it is fantastic! The oven baking method works great! Thank you for sharing this - it was an absolutely delicious, nostalgic Döner!
Where there are Turkish Muslims, theres doner.
@@normjay2042 why only muslims tho? Non-muslim turks also eat it
One could say that Döner Kebab is.... Revolutionary! ;D
No, stop
Here, take my upvote.....but don't do that ever again!
Get OUT!
But have this upvote on the way...
This isnt reddit there are no upvotes here
@@rebelguy9487 i keep hearin donut
Like you I have been making my own Döner ever since I left Berlin and Germany over 10 years ago. The best way to keep the minced beef upright on a spit is to bind it with semolina (Grieß). It's a starch and neutral in flavor. It will hold without needing to freeze it so it drastically reduces the cooking time on such a small spit grill for home use. It works like a charm and I highly recommend it!
Actually I've seen it in a video and they were using semolina. Since it is expesive here I was trying to use simple flour but it still pushed out on the bottom due to the added weight. Does semolina bind better than flour or breadcrumbs?
Semolina grain is much thicker then bread or all-purpose flour is too thin to make it stick together.
Yes, thank you I’ve been trying to figure out how to make these at home. I’m gonna try this!
Look on ebay and you will find a doner mix for sale. It has all the instructions and I would reccomend lamb mince for that authentic taste.
Thank you so very much for this video, Andong! I made this today for my family and they loved it! I made them German-style, but wrapped into burritos using 14" flour tortillas because I didn't have time to make pita from scratch. I served it with some delicious koshari on the side and it was all great. I really appreciate all the work you do to make these videos and yes, they are improving people's lives. All my best to you and yours.
I use to make Doner kebabs over 30 yrs ago here in London for both Greek and Turkey food places.
1st of use only lamb and this is should be minced applied in balls and layered with lamb breastflap which adds an amount of fat that supports the build.
Add in blended onion and a dry mix of herbs including oregano paprika chilli black pepper mixed herbs and salt. Mix in a blender to a dough type consistency.
The largest kebab I've made weighed 360lb, that's 25.7 stone.
Fuck! That's one big Kebab. Should take me an hour to eat it 😯😉
@@thetkida I am Turkish from England and I find the kebab we get here is better quality than Berlin
@@RBLXDignitysHQ As a Brummie, I resent you for shattering my illusions
@@AbsoluteBarstool EY but English kebab can't be compared to having kebab in Turkey bro, that really is another level
360lb, that's 25.7 stone. So about 3 cereal boxes right?
You had me at "döner sausage"
radal men vatafak
someone call Ordinary Sausage
wotdefok
Brother what are you doing? 🤨
I definitely used this technique for the Doner kebab burger and it worked really well.
yeah me too! definitely...
Döner*
Paul what the heck.... this is definetely not a place I was expecting to see you xD
For what?
@@Garvin285 I know what he wrote was cursed beyond words
The new kitchen setup look sick!
The secret of Donner Kebabs popularity is that its the hardest meal to create at home. Genius.
It's not hard
@@mrbookish6701 what is harder?
Your video was very enlightening and interesting to watch! You went so much out of your way to find all this! Hats off for you!
Absolute ly love the way you present content. Very engaging. Good job!
OK let me give you a pro-tip. You were close to getting it perfect by pre-cooking the meat in the oven. The secret is to wrap the meat as you prepared it, in plastic foil, really tightly. Then, you boil it in water (!!!) while it is still wrapped! Don't fully cook it, 5-10 min max should do. Let it rest, then freeze it. The next day you can slice the meat and grill it however you like. Or, you can even use the rotiserrie again, since the meat is pre-cooked, all you want it to do is crisp it a bit. I do it slightly different. I use a small pan, add butter, and bake/fry the slices in the pan. I dip the bread with the juices before adding sauce etc. Perfect results!! Try it, and tag me when you have the results. Looking forward to it ;)
This is a good tip, thank you
Aha, spot on - I tried the 'meatloaf' way before and it tastes authentiic, but the fat loss destroys the kebab feel. I might try this sous vide way :)
kSk did it this way. He made the loaf and baked it in the oven.
Boiling the plastic foil doesnt sounds like a good idea to me health wise
@@fmls8266 Use sous vide bags or vacuum bags made specifically for high temperatures, no worries.
I was binging some of Andong's older videos.
I've developed such a palatte for chinese food, I've started making some of my own recipes now! Today's fried rice was BOMB!!!
Cheers!
(When u so early u havent finished watching the vid so theres nothing to comment about :/)
The video we've all been waiting for!
Love your channel- your positivity, humor and teaching skills. Bought your book and this is the first recipe I am going to attempt. Keep up the great work!
Might I suggest placing a foiled wrapped red brick on on top of the "meatloaf" cooking step. Helps the density for the slicing stage.
This is seriously one of the best videos I have ever seen on CZcams. The way you break it down not just what you did but why you don't do something else, makes it SO interesting for knowledge and of course cooking
Glad you enjoyed my nerdy thoughts! I was afraid I'd bore you guys with that stuff.
Nice andong exactly what i needed now :) have a good weekend!
Just found you today and cooking this to family tomorrow! Thanks! :D
In einer Folge „Kitchen Impossible“ mit Tim Mälzer wird der Kandidat der Folge herausgefordert Döner zu machen und da erfährt man ziemlich viel über das Geheimnis des perfekten Spießes! Vielleicht schaust du mal rein und holst dir etwas Inspiration :)
Cool approach. Not the real thing, but close enough and most of all: you can do it at home! Great video, as always 👍
Thanks Olaf, you got what I am trying to do. It's all about the home-safe recreation :)
Love your channel bro! Keep up the good work!
thanks for the very articulate narrative and informative video!
Good effort, I can see your passion for donner. I'm in the UK and donner here is lamb, there's also chicken dinner which is great
It's a very different thing to what we have in the UK. Both are great but extremely different
@@NathanRussell1 I hate the weirdly rubbery grey meat with no texture we have here in Ireland.
It's not lamb it's just mostly lamb fat the bulk is processed chicken and a bit of processed beef. UK donor meat is rubbish and not good for you
Nice video, let me give some tips on getting perfect Doner at home. The machine, Aldi (in Australia) sold a gas powered rotisserie. This is a 2 burner gas unit that can easily handle up 10 KG. It comes with all acc other than the gas bottle. Does the fatherland Aldi sell these?
The mince your mix is great but go easy on yogurt (garlic powder is nice addition too) I would also aim for a 70/30 blend not the usual 80/20 that you will get in a supermarket. Once the mince is well mixed you want to have big hamburger sized patties ready to go for assembly, use a cake tin or similar and really push the mice firmly in place.
The Lamb fillets between the mince you want to fillet as thin as possible I aim for 1-2mm, and marinate for 2-3 days prior. Assembly you first layer you always be fillet, then mince, fillet, mince, so on. Your final layer on top should be lamb fat if you have access to tail fat (we don't have this in Australia).
Now that you have assembled the doner (this is important) take a long thin filleting knife and start shaving off any loose pieces (this usually from the fillet lamb), these scraps can be placed on top just before your fat layer. OK so now we've assembled shaved the doner, now wet your clean hands and rub the doner up and down gently, the purpose of this is to fill in gaps voids that may still remain after the shave.
OK great, cling wrap time, be generous with the wrap and wrap it top to bottom with even pressure so the doner isn't squashed out of shape. Into the freezer overnight.
Next cook and cut. The knife, Doner knives have a very thin blade and are extremely sharp, the closet home knife I've have been a long bladed filleting knife. A sashimi blade seem too thick by comparison. With the above Gas unit, the first cut is about 45min from first burn, then 15-20 there after.
If you don't have the machine that then I've also have success with a similar technique where I wrap the mince only mix into a tight cling wrap log and sous vide for 4-5 hours (I can't remember temp but if would have been 65-70deg). Then cut thing long slices and blow torch *only* one side. This is will you the rotisserie effect while keeping the under side moist.
This makes no sense to make at home if you have to make such an amount of meat and then wait 45 min and after that again 15-20 minutes over and over. He is right with the oven method for smaller batches. If you want to run a doner shop then i am agreeing to your method.
Fantastic video. Thank you so much for your hard work.
Very happy to see so much döner content on youtube recently. And in the past few years there has been a good influx of doner shops opening in north america. Hopefully the trend continues
I am Turkish and I live abroad so I was never able to find the real Doner Kebab taste anywhere outside so I decided to make at home and started to make perfect ones after multiple tries.
Let me give you some tips and tricks.
For the taste of real Doner Kebab, you have to marinate the meat 1 night before if possible. Slice your meat really thin and add into the marination below;
You need a few important ingredients for marination; Yogurt (Not the creamy one, the regular one ) , Black Pepper, Chili powder (Dont use a lot, just let it give some color), some mineral water (yes, you heard it right), salt, tomatoe puree, a bit of tomatoe paste and grated onion.
After marination process, if you have the Doner Kebab thingy, just put all the meat as you did on your video, or you can just julienne cut the meat and fry it on a pan with some oil.
Your meat will be soft and really delicious with this marination, rest of the sauce and service is depending on you. In Turkey, we do not use a lot of sauces like in shawarma or Greek gyros because we believe that sauce is covering the taste of the meat.
Have a great day!
Hi Andong. Love this series, döner is one my favorite dishes.
Question: I got lactose intolerance, so what advice can you give to making this a lactose-free dish?
Use lactose-free yoghurt😀
yoghurt is lacose free by definition
This comment solved itself it seems :D I'm sure soy yoghurt would also be a reasonable substitute.
To be fair, trace amounts of lactose will be present left over from fermentation. But hey, if the lactose intolerant chinese majority are able to consume vast amounts of yoghurt products, then you should be able to
I’ve been waiting for this video for so long
Quite a brilliant likable presenter and nice video...practically informative. Loved it !
That rendered down fat that doesn't get used, makes a great BBQ sauce too.
this is basically how nova scotians in canada make what they call donair. matty matheson made a video about it a few weeks ago for Just a Dash
Structure, content and delivery 10/10 ! YT'ers this is how to do it.
This guy deserves way more subs his vids are quality keep doing it man
I think they use an electric doner knife at the restaurants.
many of them do. There are videos of people using such knives on home machines and they have no problem with slicing the meat
in germany maybe 1 out of 100 uses those electric things, i used to work over the summer in one
Tried doing Kebap at home after a recipe by Refika's Kitchen. She used almost the same method, but skipped the baking part and just put the raw meat into the freezer. Worked quite well and turned out to be delicious
Leaving a comment for that CZcams alto! You go andong!
first time watching your videos and I love it 😂🥰🥰
Ahh as a Turk this video is feeding my soul
Your rotisserie is to weak. You're gonna need Der Gerät.
Or maybe try to get a tutorial from Balli next time!
Great video. Really informative.
Another great video, I love all of your episodes. BTW, I really like the food mixer you use; what brand is it?
Having lived in the mountains in California for a while, the name "Donner Kebab" brings to mind completely different associations
I think most Americans are going to think that. It would need rebranding for the US or everyone is going to assume it’s the hottest new recipe in cannibalism.
Let's have a Döner party!
@@zoicon5 In the 90s, there used to be a place called Donner's Diner near Lake Tahoe. They had an advertising billboard that said, "Make your party a Donner Party! We cater!"
The anglicised pronunciation is way more like "donor" or "derner" than "donner", so the joke falls a bit flat since it is quite a stretch even by "dad joke" standards.
@@timseguine2 I don't know, I heard a few locals pronounce Donner as "Derner". Are we 100% sure of the historical pronunciation? It may be like Muller vs. Mueller, an Anglicization of a German name
How about the sauces they use?
deutsch:
Und was für Soßen kommen drauf und rein? :D
Weißt du wie man die "am nähesten" machen kann?
Speziell natürlich interessiert an Scharf ;)
Look up garlic sauce (orange one) and Chili paste called esme
I worked at a restaurant in West Hartford CT, and that is how we made our meat for Gyros..well theirs was pre brought, but I adore your idea on making my own blend. I look forward to trying this!! 😁
Love your videos Andong!
I’ve been using the method for chicken and I’m very happy with the results. Instead of the 2nd roast, I prefer to pan fry the sliced chicken with some butter until I get crusty pieces here and there. I serve it over warmed up Turkish bread diced, garlic yoghurt and tomato sauce. Just like the real thing on a plate.
Whoah! Nice!
PS: Pro Home Cooks collab sometimes???
Big fan of Pro Home Cooks! :) Hope I get to collab with Mike one day.
@@mynameisandong You maybe noticed we had this discussion on Mike´s Döner video.(and including Alex/French Cooking Guy)!
Really enjoy your videos, Andong. I was in Germany for about 9 months and miss the late-night trips to the Döner stands.
I was SO worried you were going to pull out some specialty equipment, and, when I saw the rotisserie, I was sorely tempted to skip the video. I stuck with it, though, and am extremely glad I did! I cannot wait to try your method(s). I LOVE, LOVE, LOVE doner, but have had no way to make it for myself. Thank you!
If you're making chicken doner meat add some tomato puree, lemon juice, garlic and chilli, it will make huge difference. Good luck 🌯🌮🍢
This lockdown in England got me craving doner kebab 🥺
In all fairness it depends where you go for it. All the ones I’ve been to have been amazing. My go to is Big Johns 👌🏾
Never heard of just eat?
@Hundred beast Kaido We actually don't have the best donner, authentic donner doesn't use the mixture of meats like we do, theirs is the real thing.
Hundred beast Kaido R u dumb turkey is the best country for doner nvm
The kebab spots were the only place in my town that never shut down, everything is back now tho.
Love your energy Andong!
Thanks! I was a bit under the weather so glad to hear it was still alright! :)
amazing content keep it up bro
"I also added some Margerie and Rosemary"
Do you mean marjoram? Margerie is a woman's name. But then, so is Rosemary...
Use an electric knife when cutting off the spit. Perfect slices every time.
Nice! Definitely giving this a shot!
great vid, will try make soon :D
When cooking the “meat loaf” version, I think 90 minutes is too long.....especially as you are going to cook it again....
What's your suggestion? 1 hour okay?
Not really, it just stays on oven and you can use the meat anytime after that.
You should make this recipies printable! :D I love your content and want to try out so many things!
This was amazing! Thank you for this. Would you happen to know how to make a Käsekrainer? My husband and I studied in Vienna, Austria and ate this almost every day for lunch.
Happy new year! "Streetfood in all its fastfood glory" heheh
"Result oriented thinking" now that's foodie gold man!
If you still want to use your rotisserie, here is the solution : electric knife
Du bist echt DER Kebap King hahaha. Mach mal nen DÖNER KANAL auf! Grüße aus Harbin, China.
Hello Andong, really a big fan of your work !
did you try the mince loaf in the mini rotisserie after freezing it??
Yummi! :) Great video! Looks delicious! ;)
My wife cooks a sort of loaf style, minced lamb, dry spices, gives it a good beating, into a tin, cooks it, halfway through she drains off all the fat, and turns over the loaf, back into the tin, and pours half the fat back over it, then back in the oven.
When it's done, she wraps in foil and lets it cool, then slices it thinly.
Best I've ever tasted, and even friends who have mini rotisseries have agreed.
Would love to have that recipe
Tip and step number one for anyone trying to make authentic Turkish doner: Do NOT use minced/ground meat. Period.
Kitchen looks super sick, I almost subbed just because of that.
U are a genius man! Is the best method ever
Bei den meiste (also billige döner) ist das "Fleisch" kommplett dünn püriert und angedickt mit stärke.
Original: nur geschichtete fleischstücke dnd eine Zwiebel oben drauf.
Or option B, use actual meat slices built on top of eachother like they actually do.
Meat looks exactly like the Swedish kebab packed meat to do in pan same!! Amazing BTW what ratio mix of meat to emulsionate lamb and beef?
“Jiggling around”😂 yep, that pretty much also sums up what happens when eating Döner at 2am🤣👍🏽
day 9 of quarantine:
Day 39 🙈🙈🙈🙈
Refika’s kitchen YT channel has a really good technique for döner at home.
Thank you for the excellent recipe. It is very clear to understand, Where can I get the compact size roaster ?
Thank you so much for this video
Step 1. Buy Gyros at your local Edeka
Step 2. There is no step 2
@@renzowen a pita gyros is like heaven. Especially the bread, it's like a thick fluffy bread pancake (like a wrap, but thicker and breadier). The gyros itself is delicious but varies from place to place.
7:38
“Wait, where have I heard that one before!?” 🤔
And I expected “b-roll!!!”
In a word...YUM! By the way the studio looks great!
Thank you! Glad you noticed 😊
Super Video! Danke dir
Wait. Let me get that straight. You mixed your own herbs without msg?
Is that you Andong?
*Edited after a few seconds msg was added*
Nevermind.
J. Warren Sry for asking but, what the hell is msg?
@@topperharley2768 Magical Asian powder which improves your cookingskills. Just Google Mono sodium Glutamat. I think andong made a video about it as well
J. Warren thank you for your answer bro
@@topperharley2768 dont eat that shiat, i once had headache. In the long run hehehe.
“Wow" you sir are an evil genius ❤️ I’ve been through all these steps (using the home rotisserie) and all the problems you came across at the start of the video I encountered with all the same results (heart breaking shame) so I gave up ( having a kebab shop at arms length to me) might as well (😢) but no (I’m not defeated) just from watching your methodology I’m going back in like the 007 of the Döner kebab meat world to kick some Döner meat butts 🥊 from seeing all your tryouts and comparing them to mine I know this tutorial is a winner ❤️ I will edit this comment with the results, you gained yourself a new subscribe
You can buy a bag of doner meat in Iceland..It's soo nice.Shops are still open here in the UK.
Nice video my friend. You got me as a subscriber.
Türkler kaç kişi? Sayımızı bilelim.
Böyle bir yorum yapmanın amacı ne dostum?
Great video. Now I’m hungry. Good job sir
i really enjoyed this video Andong you are hilarious
this was awesome man.
Bruh the shape of it was spot on haha perfect
Quick tip, when adding the mince to the food processor smothered oil around this will help to better manage the meat during the grinding and removing. I hope this makes sense.
Just found your channel, gotta say you're very charismatic, kept me reeled in through the whole video.
dein channel ist der hammer